Passover is a time for celebrating freedom and sharing traditions with loved ones. A central part of the Seder meal is the symbolic charoset, a dish representing the mortar used by the Israelites during their enslavement in Egypt. While Ashkenazi charoset often features apples, nuts, and wine, Mizrahi traditions offer a vibrant twist. This recipe for Mizrahi charoset incorporates the sweetness of dates and figs, the richness of nuts, and a warm blend of spices. The result is a delicious and flavorful dish that adds a unique touch to your Passover table.

How to Make Mizrahi Charoset


  • 1 cup dried figs, chopped
  • 1 cup raisins
  • 1 cup pitted Medjool dates, chopped
  • 1 cup almonds, chopped
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 2-3 tablespoons pomegranate juice (or to desired consistency)


  1. In a food processor, combine the chopped figs, raisins, dates, and almonds. Pulse a few times until the mixture reaches a thick and sticky paste. You can also chop the ingredients by hand for a chunkier texture.
  2. Transfer the chopped mixture to a large bowl.
  3. In a separate small bowl, whisk together the cinnamon, cardamom, ginger, and allspice.
  4. Pour the spice mixture over the fruit and nut mixture into a large bowl.
  5. Add the pomegranate juice gradually, mixing well after each addition. Stop adding juice when the mixture reaches a consistency you like – it should be thick and paste-like but still hold its shape.
  6. Taste and adjust the sweetness with additional pomegranate juice or a pinch of honey if desired (depending on your traditions, honey may not be considered Kosher for Passover).
  7. Cover and refrigerate until ready to serve.